Pat the fish fillets dry with kitchen paper. Mix the flour with the spices and a pinch of salt on a plate and coat the fish in the flour mixture, dusting off any excess.
Place a frying pan over a medium heat, add the olive oil and gently place the fish skin-side down in the pan, lightly pressing the flesh to prevent the fillets from curling at the edges.
Cook for 5 minutes until the skin is crispy, then flip and cook for a further 1 minute on the other side. Leaving the pan on the heat, remove the fish from the pan and place on kitchen paper to soak up any excess oil.
Lower the heat. To the same pan, add the peas, butter beans, miso paste, garlic, some black pepper and a splash of hot water. Stir together, cover with a lid and cook for 4 to 5 minutes, then stir in the fresh herbs.
Using the back of a fork or a potato masher, roughly crush the peas and beans in the pan.
Plate the crushed peas and beans and top with the rocket leaves, tarragon and mint. Place the fish fillets on top and squeeze over some fresh lemon.
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